Fish Cakes with Old Bay Remoulade • Seafood Nutrition Partnership


2-5 oz. cans tuna, drained
1 egg
1/2 cup almond meal
2 Tbsp. grated Parmesan cheese
2 Tbsp. Old Bay seasoning, divided
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice, divided
1 Tbsp. fresh parsley, chopped
Salt and pepper, to taste
2 cups spinach
1 tsp. olive oil
1/2 tsp. garlic powder
1/4 cup nonfat Greek yogurt
1 tsp. relish
Recipe developed by Raquel Redmond, RDN, of Sincerely Nourished


1.Combine drained tuna, egg, almond meal, Parmesan, 1 Tbsp. of Old Bay, Dijon, 1 Tbsp. of lemon juice and parsley in a bowl. Season with a pinch of salt and pepper. Stir to combine.
2.Make 2 inch patties and set aside.
3.In a medium pan (or cast iron) heat olive oil over medium heat.
4.Once oil is hot place patties in the pan. Cook about 2-3 minutes on each side until golden brown.
5.Let cool on a paper towel to drain excess oil. In a small pan heat olive oil over medium heat.
6.Add spinach, salt and pepper and garlic powder. Saute until wilted.
7.Remove from heat and set aside.
8.In a small bowl, combine Greek yogurt, Old Bay, relish and lemon juice.
9.Layer fish cakes with spinach and Old Bay remoulade.

These fish cakes with old bay remoulade are the perfect appetizer to start off your next party or get-together. Canned tuna is a pantry staple, and can be an easy and affordable way to add seafood into any dish.

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